Drunken Chicken

17 Apr

Good heavens. I’ve been working like a Peruvian mountain mule lately. Between my two jobs, the regular domestic wizardry household tasks and random chores, It’s surprising I even find time to use the loo. Let alone, cook a meal. As a matter of public confession, the Farklepants’ have pretty much been living off of pasta easy, one-pot meals lately.

A week ago, during a haggard grocery-store run on my way home, I had the brilliant idea to turn a 2-hour beer-braised beef stew into a 45-min hearty chicken stew. Wait. Before you pull that slow-cooker card, I confess that I have one. A very fancy one, as a matter of fact, courtesy of Cecilia… mother and personal whip hand extraordinaire. The thing is, even with a crockpot, you need to plan ahead and in order to plan ahead, you need time. Time to think about what to make. And there we have it: time + thinking about what to cook 24-hours prior to dinner, are a luxury commodity in my world lately. As a matter of fact, with rising at 05:00A and working a full day, I generally stop thinking after 08:00P altogether. On that note, am I alone in thinking that pajamas are perfectly acceptable attire at 04:30P? Anyone?

But we digress… As I was wandering aimlessly in my local ‘Vons’, I smelled beef stew. It was kind of a dreary, uninspiring evening and when that beefy aroma hit my nostrils, I wanted it. Like a blood hound, I sniffed my way through aisle 5, 6 and 7, before halting at the header of aisle 8, where the lovely Bernice with her Southern Texas drawl was stirring a pot of beef chili. Her well-manicured hands resting casually on a neatly stacked pyramid of cans, she beckoned me with her bright Fixodent smile and said “Try some, sweetie”. I’ll admit that it was hard to resist the call of her rhinestone embellished sweater-vest, but canned chili wasn’t going to cut it. Not even in my stupor of post-workday tiredness. Sorry Bernice.

Still obsessing over the idea of a hearty meal, I finally grabbed the usual beef stew stuff and figured chicken takes way less time than beef, and I ran with it. I thought to myself ‘how bad can it be?’, and clutched a six-pack of Newcastle ale on my way to the cash register. It was going on 07:00P and I just didn’t care anymore. Really. I tell you, this stew turned out to be rib-sticking delicious and very quick to make… It has all the traditional flavors of a regular beef stew, but takes 1/3 of the time. And with chicken being more budget-friendly, you have yourself a hearty dish of deliciousness for pennies on the dollar.


(a Hungry Belgian creation)
– 10-12 boneless, skinless chicken thighs
– 1 large yellow onion, diced
– 2-3 large carrots, sliced
– 2-3 stalks of celery, diced
– 3-4 cloves of garlic, crushed or minced
– 1 6oz can of tomato paste
– 6-8 slices of thick cut bacon, sliced in strips
– 16oz of button mushrooms, halved (if small enough, you can leave them whole)
– 2 lbs of Yukon Gold potatoes, cubed in 1-inch thick pieces
– 2-3 cups of chicken stock
– 12-16 oz of brown ale/beer (I used 1.5 bottles Newcastle… and drank the other half)
– 4 Tbsp of fresh thyme, chopped
– 2 Tbsp of fresh rosemary, finely chopped
– 3 bay leaves
– salt & pepper to taste
– flour, to coat & brown the chicken
– olive oil, to sauté vegetables and chicken

Dice onion & celery in a approx. equal size dice, slice carrots in discs. Chop fresh herbs and set aside. Crush garlic and set aside.

In a large Dutch oven or heavy pot, without added oil or butter, sauté bacon over medium-high heat until crisp but not blackened. Set aside and drain all but 2 Tbsp of bacon fat from the pot.

Rinse & pat chicken dry. Season with salt & pepper on all sides. Coat dry chicken thighs in flour and brown over medium-high heat on all sides in the reserved bacon fat. Set aside.

In same pot, add a bit of olive oil to the crusty bacon grease and sauté garlic, carrots, celery & onions over medium-high heat until beginning to soften. Add in tomato paste and cook for another 1-2 min over medium heat. The bottom of the pot will be quite crusty by now. Add a hefty splash of beer to the pan, and scrape all the flavorful bits off of the bottom. Adding more beer, if needed.

Add reserved chicken & potatoes into pot, stir and cover with remaining beer and chicken stock. Add half of the fresh herbs and all bay leaves, and simmer uncovered over medium-low heat for approx. 30 minutes. If liquid gets low, add a bit more chicken stock or water. After 30 min, add in reserved bacon and mushrooms, and cook another 15-20 min until mushrooms are cooked thru and chicken is fork-tender. Season with more salt & pepper, if needed.

Discard bay leaves, sprinkle remaining herbs over the top and serve with crusty country bread.


16 Responses to “Drunken Chicken”

  1. Grace April 17, 2014 at 4:08 pm #

    oh my! That is next on my list. That looks amazing!


  2. debi April 17, 2014 at 6:45 pm #

    Looks lovely. Now, to make it vegetarian! hee hee! Would it be called “The Drunken Vegetarian”?


  3. yourperfectburn April 17, 2014 at 6:45 pm #

    This dish looks amazing… I can’t wait to try it.


  4. Ronda April 17, 2014 at 9:25 pm #

    Hi Helga, thanks for linking up at our party. I pinned and Stumbled your post. Have a great weekend.


  5. Ronda April 20, 2014 at 3:39 pm #

    Oh & By the way, Pajamas are perfectly acceptable afternoon attire!


  6. Joanne T Ferguson April 20, 2014 at 8:23 pm #

    G’day! This looks terrific! YUM!
    Viewed as part of the Kitchen Dreaming’s The Weekend Social – Link Party and Blog Hop Wk 16
    Cheers! Joanne


  7. April Harris (@apriljharris) April 21, 2014 at 5:36 am #

    Your Drunken Chicken looks absolutely delicious – perfect after a long working day! Pinned to my Chicken Dishes board on Pinterest. Thank you for sharing it with us at the Hearth and Soul hop.


  8. Erlene April 24, 2014 at 6:14 pm #

    Yum. Looks delicious. Visiting from The Weekend Social Recipe LInk Party.


  9. taranoland May 7, 2014 at 8:23 am #

    Love your creation!! Anything with bacon has my attention!! YUM!!


  10. Shelley @ Two Healthy Kitchens May 10, 2014 at 7:46 am #

    Peruvian mountain mule, huh?!? Seriously – your stories never cease to amuse me! While I’m sorry to hear that you’ve been so stressed and exhausted, I am a teensy bit happy that all that haggardness necessitated the creation of such a wonderful recipe! Double-yum! Plus, so easy to make, and quicker and healthier than beef! Score! Now go put your feet up, snuggle deeply into those 4:30 PM jammies (totally acceptable!) and relax! Another job well done, my friend! 😀



  1. The #WeekendSocial Recipe Link Party week #17 | The McCallum's Shamrock Patch - April 24, 2014

    […] CLICK HERE To See Drunken Chicken […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: